Okara is the Japanese word for the yellowish soy pulp that remains in the filter after milking soybeans. This pulp is high in fibre, protein, calcium, iron, and vitamin B2 (riboflavin). Like tofu, TVP, and seitan, okara has little flavour and will take on the flavour of the marinade, making it a very diverse and exciting meat alternative. The pulp can be transformed into veggie patties, toasted and added to cereal and baked goods for an extra protein kick, or lightly sautéed with your favourite vegetables.
My favourite way to cook okara is to simmer the pulp with fresh vegetables and a splash of miso. The okara will add a beautiful, dense texture and take on the flavour of your chosen vegetables, spices and miso (or broth of your choice). The okara is ready when all of the liquid is gone. Easy and delicious. This can be eaten on its own, added to salads, pastas, or wraps, it is really up to you!
Like tofu and fresh soymilk, okara does not have a long shelf life and should be eaten right away. If not possible, it can be frozen for a later use.